Moroccan lamb cottage pie
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
ground all spice
lean lamb mince
1 large, chopped
1 cup(s), (250ml)
lentils, canned, rinsed, drained
1 can(s), (1x400g can)
900 g, bulb, cut into 2cm pieces
- Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add garlic, ginger, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.
- Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add zucchini, stock and lentils and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is tender. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
- Meanwhile, boil, steam or microwave celeriac bulb until tender. Drain. Mash in a large bowl. Spoon mash over lamb mixture and lightly spray with oil.
- Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.